Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers.
Creamy, velvety, savory, and subtly sweet, it makes the perfect flavor companion to vegan parmesan and fresh herbs in this 10-ingredient vegan and gluten-free pasta.
Origins of Pasta
Fresh pasta has been enthusiastically enjoyed in Italy for thousands of years. But who actually invented it? The answer is debated! You can learn more about the history of pasta here.
Roasted Red Pepper Pasta
The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.
To keep this pasta gluten free I went with a gluten free spaghetti noodle and used cornstarch as my thickener instead of a traditional flour roux. The result was a creamy, thick sauce just begging to be tossed with perfectly al dente noodles.
The sauce gets its flavor from four sources:
1. Sautéed garlic & shallot
2. Roasted red pepper
3. Nutritional yeast
4. Salt, pepper, and red pepper flake
Together this combination provides the perfect balance of savory, sweet and heat, while fresh parsley adds a touch of freshness.
You’re going to love this pasta. It’s
Creamy
Luxurious
Savory
Subtly sweet
Perfectly “cheesy”
Healthy
Vegan + GF
Customizable (add a protein, additional herbs, veggies)
& Totally satisfying
Make this dish for a simple-but-healthy weeknight meal, or reserve it for gatherings with friends who have special dietary needs.
Use whatever noodles you like – gluten free or not, or even spiralized veggies! And feel free to add a bit more protein of choice for extra staying power, although most gluten-free noodles I’ve found provide ample protein and fiber.
If you make this dish you must take a picture and tag it #minimalistbaker on Instagram!
We’ve got quite a little community of Minimalist Bakers over there where images of the recipes you make and love continue to pile up. Let’s keep this foodie love fest going, shall we?
As always, thanks for following and for supporting what we do. Cheers!
Vegan Roasted Red Pepper Pasta (GF)
Ingredients
PASTA
- 2 (~119 g each) red bell peppers
- 2-3 Tbsp olive oil
- 2 medium shallots* (finely chopped)
- 4 cloves garlic* (finely chopped)
- Sea salt and ground black pepper (to taste)
- 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
- 1 pinch red pepper flake (optional // for heat)
- 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
FOR SERVING optional
- Vegan parmesan cheese
- Finely chopped fresh parsley or basil
Instructions
- Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
- Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
- Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
- Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
- Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
- Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.
Video
Notes
*4 garlic cloves yield ~2 Tbsp minced.
*Inspired by/loosely adapted from Lauren’s Latest
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Ellena Shambler says
Is there anything you can use to replace the 2 Tbsp nutritional yeast?
x
Cassie says
This recipe was definitely a step up for me in difficulty, but not too hard. It turned out really well! I loved how thick and creamy it was, but my one drawback was how sweet the sauce was. Without the savory taste that a tomato usually adds to the sauce, it was lacking something. Adding parsley helped a bit, but overall I felt like it was really unbalanced. Any suggestions to make it better??
Thanks for the comment, cassie! I’d suggest balancing it with a bit more salt and extra vegan parmesan cheese! Also, red pepper flake adds some heat to balance out the sweet.
tatiana says
my tasted like nothing help me i am suffering with plain noodles
heather @ simplefreshnatural says
This sauce looks delicious! I am a big fan of making pasta sauce out of things other than your traditional tomatoes. I never thought to use red peppers though! I can’t wait to try this. I’m going to hop over to Instagram and join the fun!
Rachel says
For the 1st step do you cook the peppers for about 30 mins first and then cover in foil and cook again?
THANKS!
filter says
Can I use Green pepper instead of red pepper?
We don’t get red pepper near our place. Only green is available.
That will change the flavor entirely. I’d suggest using another sweet pepper (such as orange or yellow), or just subbing tomatoes.
Ellen says
It was even more delicious than I expected. YUM YUM
alexandra freeman says
Really awesome dish!!! My husband said he would have paid $150 dollars for it at a restaurant. We followed it exactly except added some gardin groundless beef and served it over spaghetti squash.
Lisa Carvalho says
Alright y’all…I made this recipe with some additions and it turned out AMAZING!!! I ended up adding roasted squash to the sauce and at the end mixed in some steamed broccoli. It was soooo good! Thank you so much! Your site is rad! Cheers…
Love the substitutions! thanks for sharing :D
Samantha Clarke says
I don’t think I can even explain to you 1. how delicious this sounds and 2. how often I end up on your site when I’m searching for recipes or clicking through from Pinterest. 50% of the time? 60%? You basically cook exactly how I do, but you do it way better and have hundreds more ideas.
Can’t wait to try this!
Rebecca @ FoodFlav says
Gorgeous! I love the colors and how you have complimented it so beautiful. The strainer is to die for. I just fell in love with it.
Elle says
Made this tonight after having had it pinned for ages. Absolutely delicious! Thank you!
Jen says
Is it possible to substitute soy milk for the almond milk?
It will definitely affect the flavor, but yes.
Food Lover Lucy says
I recently started leading a vegan lifestyle, so I really appreciate this recipe. :) Will try it out in the coming days.
Suzan says
I am not a vegan but I thought I would give this recipe a try. I must have done something wrong because it turned out disgusting.
Can you give me a little more explanation of what went wrong? I’d be glad to help! Did you make any changes?
Suzan says
I have tried the recipes from your blog before and we have really enjoyed them. I love the idea of this recipe so I was very sad when it turned out so nasty! I am not sure what went wrong with this one. I only added one shallot because we don’t necessarily like love the flavor but that’s the only adjustment I made. I must have measured something wrong… maybe the nutritional yeast or cornstarch??? Any ideas?? I will probably try it again because like I said, I have used your recipes before and they have always turned out great.
Steven says
thank you and your other half for all the hard work. One bummer is its very difficult to make many of these recipes since i live in japan. i can’t even buy limes at my grocery store if that gives you any idea of my pain. ^^ how many onions would you use to replace the shallot (yet another thing i can’t find here).
bummer! hang in there. I’d replace the shallot with 1/3 cup chopped onion (the sweeter the better). Good luck! John went to Japan this year and LOVED it. I hope to visit someday as well!
Steven says
Yes, Japan is really nice. Especially in the countryside where i am. except for the lousy supermarkets. I made it today. But had to do a non-vegan sub. It was really really delicious. Thanks for posting this recipe. I replaced the shallot with a whole medium red onion actually. next time i make it i need to bump up the heat. but it turned out really yummy.
Linda says
Hi there. Not a vegan but in researching recipes for Meatless Monday meal decided to try this. I must tell you thisis absolutely delicious!! Simple too. I roasted the garlic with the peppers.
Thank you for posting. Will try some of your other recipes
karen says
What can I use to replace the shallot?
onion? Or more garlic and just leave it out.
Allyson says
I just made this with sundried tomatoes (soaked in hot water to rehydrate a bit) in place of the red pepper- it was so, so delicious. I’m going to try the roasted red pepper soon. What an quick and adaptable sauce! Great recipe.
Simona S. says
Tried it today and was a breath of fresh air, me and my boyfriend are trying to have more vegetarian days and this one was fabulous. We both adored! Thank you for the recipe :)
Heidi says
Didn’t love how this turned out on my first try – but I think with some tweaks, it can come out like the picture! First of all, was pale orange and maybe a little TOO thick, so next time I’d add another small roasted red pepper, and not use xantham gum for thickening (found out too late I didn’t have cornstarch OR arrowroot powder!). Still was pretty tasty and filling.
Femke says
Hey
I’ve tried your recipe, but without the yeast because I couldn’t find that here in Belgium.
It was delicious. I love pasta and mostly I combine it whit a cream or a tomato sauce.
Your red pepper sauce was something totally new,
I’m definitely making it again, it’s too good.
Thanks so much for the recipe, I wish I could send you a picture.
Cody says
Can I make this without yeast or cornstarch? I can’t use either because they upset my tummy.
Galatée says
Made (and devoured!) yesterday for dinner. With a block of lactofermented pesto tofu (yes, we have that little gem in France!), it made my day!
Thank you for this recipe, and the others I’m going to try!
Nagamani says
Any recommendations for a good vegan cheese that compliments this sauce.
Deryn @ Running on Real Food says
Mmmm, this looks lovely and perfect for fall. I made something similar recently with butternut squash and this looks delicious. And nooch is key for vegan pasta dishes! I haven’t roasted red peppers in a while, I think it’s time…
Liz says
What a fantastic recipe! I made this last night with a few tweaks: substituted two tomatoes that were on their last legs for one of the peppers (I just halved them & roasted them along with the pepper); used a splash (~1/4 cup) of 2% milk in place of the almond milk, as I’m not (yet!) vegan and 1.5 cups of milk seemed like WAY too much; and used whole wheat spaghetti instead of GF pasta. It was really delicious, I will definitely be making the sauce again! I could see it mixed with chickpeas and served over quinoa, or like someone else said as a soup base. Lovely!
Thanks for sharing, Liz! Glad you enjoyed this. xo-Dana
Eliza says
Just wanted to say I made this today and it was beautiful. Really hit the crazy pasta fancy spot!
Jackie says
I used drained and rinsed jarred roasted peppers and made a mix of spiralized zucchini and whole wheat spaghetti. I also added a bag of steamed mixed carrots, green beans and broccoli. It was a WINNER!
Yay! Thanks for sharing, Jackie.
RossinHawaii says
Just a hint for roasting the red peppers: When you take them out of the oven (or off the grill) put them in a covered glass dish to steam. Peel them carefully over that same dish to catch all the juice from the peppers. It takes a little longer than rinsing them under the faucet but you end up with what we call “Red Pepper Liqueur” (no it doesn’t have alcohol in it it’s just REALLY yummy!) which you can use in this recipe or keep to add the wonderful flavor to another dish.
Ally says
This look delicious! I have all the ingredients on hand except nutritional yeast. I have never used it, and I’m not totally sure what it is. What would be the effect of leaving it out? Is there a mix of spices I could use instead?
It adds a richness and cheesy flavor so I find it quite necessary. You can find it at most health food stores and online. Hope that helps!
Ally M says
I did end up buying nutritional yeast and have since make this dish a whole bunch of times. I LOVE IT and it is now a staple in my kitchen. Thank you so much for this recipe!
sameena says
Hi
Just made this and it came out awesome :D such a simple reciepe and great taste.
Will be trying out your other recipes for sure.
Thank you,
Sameena
Raissa says
Wow !!! I just made this and let me tell you it was delicious, creamy, savory, tasty…..
I only traded the red peppers for yellow ones ;-) Made me think of a flavoury Mac&Cheese :-)
Thank you for this one I’ll surelly make it again and again …..
Yay! So glad you enjoyed it, Raissa!
Lynne Miller says
I made this today and it was sooooo good! Of course, I will share on instagram with your tag too!
Raven Cross says
I have a couple questions. Do you think using spaghetti squash or zucchini noodles instead of pasta will significantly reduce the carbohydrates per serving? How do you come up with the nutritional information? And where can I find nutritional yeast?
Totally! Use veggie noodles will make this much lighter. You can find nutritional yeast at health food stores, some grocery stores and online!
Valentina says
I cooked this dish twice now, it is really tasty and spicy. My husband suggested to add mushrooms to this dish twice. I forgot about it when i cooked it the second time. He also declared it as his favorite dish and we are not veggan.
Thanks for sharing this recipe.
What a compliment! Thanks for sharing, Valentina.
Sue Ann Jaffarian says
I made this last night for dinner and it was easy and delish! I didn’t have any pepper flakes so added hot pepper sauce to the pasta sauce while it simmered. It really does need that heat to make it pop. Having leftovers tonight and I’m going to toss some cooked peas with it before serving. LOVE the vegan parmesan cheese on everything! Thanks for the best vegan recipes.
LOVE! So glad you enjoyed this dish, Sue. Thanks for sharing!
Isabell says
Thank you so much for sharing this delicious recipe! We had it last night, and both my boyfriend and me just totally loved it! I will definitely make it again. I love creamy pastas so much, and I am very pleased for this wonderful vegan version.
Mady says
Can the sauce be reheated? i.e if I wanted to take the leftovers for lunch the next day?
This looks really good.
Yeah! I’d leave it separate from the noodles and it should reheat beautifully.
Vasthie says
Made this pasta tonight and it was delicious! Just recently found out I had a gluten allergy so I stumbled across your site looking for recipes. Wasn’t hard at all
Shikha @ Shikha la mode says
Looks so beautiful! I love making my own sauces but I do feel that it’s a time commitment!
lizzy says
Spriralizer zucchini noodles????? try em and you’re hooked.
Total GF and yummy. No pasta of any kind here.
Caitlin Dunn says
I can’t wait to try this. It looks so creamy and delicious, which is hard to find when eating dairy-free!
Aly says
Can you use jarred roasted peppers? Just curious.
Yes, I would think so!
Ozum says
Yes! I used jarred roasted red peppers and it was delicious.
Jessi Summers says
Oh good! Roasting the red peppers was the only step of the process I didn’t like, good to know!
Ozum says
when I feel lazy, I use onion powder and garlic powder as well. And it’s still very good! And so quick as well.
Jessica says
This looks absolutely delicious, thanks so much for sharing this recipe! I don’t happen to have any almond milk on hand so would substituting it for soy milk make any difference?
Jackie says
Made this for dinner tonight and it was awesome! Even my husband loved it. We both agreed that you should take the sauce recipe and turn it into vegan roasted red pepper soup because we could both just drink it!
Lovely idea!
Mariana says
I made this recipe last night for dinner, for the third time since you published it.
I love this recipe so much that I told my boyfriend (who also loves it, and loves me for making it) that it makes me want to call you and play a song for you, like in a teenage crush.
I’m not a stalker, don’t worry. But I’m a bit crazy about your vegan recipes. I have to say it’s your fault for making it so easy and tasty :)
haha, so glad you like it, Mariana! Thanks for sharing :D
Tina says
Do you think that I could leave out the corn starch and use more nutritional yeast?
I do! The red peppers add natural thickness.
Tina says
Yay, thanks so much!
La Cuisine d'Helene says
I just spent the last 15 minutes pinning recipes from your blog. You are such a genius!
Thanks for the shares! xo
Virginia says
I want to make this but my friend is allergic to nuts- can I sub the almond milk with soy milk?
You can but it will definitely give it a soy flavor. If you’re OK with that then go ahead!
Megha says
Hey!
I would love to try this recipe but in the area I live, veganism is not at all popular. So, do you think I could use regular-dairy milk instead of Almond milk?
Hi Megha! That would work!
nancy says
dana- this looks beautiful! im plg to cook this for a bunch of vegetarians for dinner…could i add some roasted tomatoes to the mix or would it throw the favours off?
also this is our first time vegan – worth the risk for a bunch of guests?
You could but it will just taste more “tomato-ey”. If that’s OK, then go right ahead!
Dani says
Oh holy hell this looks amazing ♥
I can’t eat peppers, or else I’d run to the supermarket right about now to get some and make this, but wow, it really looks soooo yummy!
Edie says
This looks great. Just beginning my vegan life style. Where do I purchase the nutritional yeast? Do have to go to Whole foods or do regular store chains stock it?
Liza says
Great idea to reinvent an old typical italian recipe (I’m Italian)
Kailey says
This recipe is amazing!! It tastes like a cheesy toast…haha. Delicious it’ll be a staple for sure :)
Nice! Glad you enjoyed it, Kailey.
Ceara @ Ceara's Kitchen says
This roasted red pepper creamy sauce seriously has my mouth watering!!! It looookkss aammmaazzingg!! I can’t wait to try this!! I love the taste of roasted tomatoes in a creamy or pesto sauce so I can only imagine how amazing these roasted red peppers taste! If you like roasted tomatoes too I swear by this ohsheglows roasted tomato pesto and have honestly made it time and time again and can never get over how amazing it is!! Pinned!
Siobhan says
Looks delish, looking forward to trying it! Could the sauce be kept in the fridge overnight if it doesn’t all get used? Thank you!
Yes!
Kelzee says
“But it’s SO creamy!”–said all my non-vegan dinner guests. Light and fresh and perfect for this time of year. Thanks, Dana!
Kris says
I’ve been searching for an easy and delicious pasta dish to make for friends and this is the one! I’m thinking I will add in some more veggies like broccoli, carrots, zucchini just to bulk up the veg intake. Can I ask would it be best to steam these veggies first and then stir them through the sauce before adding the pasta?
Alex @ DelishKnowledge says
Made this last night for dinner and wow! SO delicious!!! Great recipe!
Jessica says
Your pasta dishes are always DIVINE. I can’t wait to try this one! :)
Kate @ ¡Hola! Jalapeño says
Whaaaaat?! This is gorgeous. You seriously have THE BEST vegan recipes!
Thanks kate! xo
Anna_PMorgan. says
There is definitely no doubt about it! This creamy red pepper pasta looks fantastically delicious :) I guess we can also try this same recipe with white sauce and can offer some color variation. I am not a Vegan but I am surely going to try this awesome delight. Thank you so much for sharing!
Rachel O. says
I made this last night and it was SO good and came together so quickly! I used regular spaghetti instead of gluten free and we topped ours with some fresh basil and plenty of vegan parm. The red peppers at our grocery store were very small so I used three and the flavor was perfect. My vegan husband was in heaven. Thank you for yet another great recipe!
Oh yay! So glad you both enjoyed this, Rachel. Loads of vegan parm is a must!!
sassygirl says
this dish is delish! :D
i’ve made it TWICE in two weeks and it is fantastic
over zoodles, purple ‘cauliflower’ rice, sweet potato fettucini…
ANYTHING! the second time i used up 3 red peppers (the color:
omg!) and used two heaping T of nutritional yeast. doubled up
on the scallions and garlic…we’re shameless—garlic is yummy here!
it just gets better the next day. thanks for sharing!
So great! Thanks for sharing. I’m glad to know it works with veggie noodles!
Eileen says
Yes, please! It was been FAR too long since I’ve had a roasted pepper pasta sauce — pasta optional. Yes, I will totally just drink a cup of sauce. :) So good!
Gaby says
Looks like the perfect amount of creaminess!!! Would love a bowl right now!
Divya says
I love roasted peppers, I make a similar pasta dish where I cut the peppers into slices but don’t blend them. Will have to try it your way next time!
Katie @ 24 Carrot Life says
Another amazing pasta dish from you, Dana. Can’t wait to try it!
Lauren says
Looks awesome!!
cheyenne says
this looks ridiculously good! thanks for sharing.
xo, cheyenne
Maryea {happy healthy mama} says
Oh I need this pasta. Immediately made it onto my must-make list.
Raquel @ My California Roots says
Usually the creamy sauces are loaded with fat and calories, but this one looks so light… and delicious! Can’t wait to try. Thanks for the consistently amazing recipes!
Ah, thanks Raquel! Glad you enjoy the recipes :D
Alanna says
These photos are PURE TORTURE! Gorgeous, you two. :)
Shucks. Thanks, friend!
Ambar says
I’ve been craving pasta since this morning! So happy i ran into this amazing Recipe!
Azu says
This pasta looks delicious! I never have tried pasta with red pepper salsa, I’m used to tomato. I will definetly try it!
Ikbal says
this looks seriously delicious and
creamy…
Erin says
This looks so delicious, thanks for sharing the recipe! :)
Elisa @ Green Road to Bliss says
I love everything involving red bell peppers and unsweetened almond milk! Unfortunately it doesn’t exist a brand selling unsweetened almond milk in Italy, so I have to make my own everytime! Not such a big deal, but of course it would be easier to just buy it!
Thalia @ butter and brioche says
this looks seriously delicious and creamy… its so hard to find good vegan recipes. thanks for sharing this one, i definitely will be recreating it for my vegetarian household.
Katie @ Produce on Parade says
Wow! I’ve never made a roasted red pepper sauce before, but damn does it look rich and creamy and totally delicious. This recipe is right up my alley. What can’t a little roasting and nutritional yeast not do?!
Pretty much nothing it can’t do. Glad you agree!
Rachel O. says
Oh my goodness. We are making your nachos tonight but then I just saw this and I’m like OH NO I NEED THIS TOO! But then I remember that there’s a tomorrow, so we’re all good.
Haha, nice! Hope you enjoy it all!!
Millie l Add A Little says
Pinned! This looks amazing Dana – I love roasted red peppers!
Thanks for the share, Millie!
Jim says
That looks amazing! I will absolutely have to try that for a Sunday dinner sometime soon. Thanks for sharing.
Joanna says
Truly magical! Cannot wait for a gloomy autumn afternoon to tuck into the hot pasta! (for the moment- cold drinks as the UK (!) is experiencing a heat wave!)
Chloe says
That just looks to incredible! Can’t wait to try this!
XO Chloe
Lizzy says
Ah, this sounds amazing! I love sweet red peppers. Combined with pasta (gluten-free of course) = heaven! x
Vanessa @ VeganFamilyRecipes says
Yum! I am sitting here drooling over these pictures. I’m sure my kids (and me) will go crazy for this. Thanks for such a great recipe!
Abbie @ Needs Salt says
Oh my goodness, this pasta. I think it could seriously make me starting liking — loving — spaghetti. Roasted red pepper gives everything such a beautiful color and I absolutely love the flavor. I’m totally going to have to try making this dish! It looks incredible. Beautiful photos, too.
Leah says
The pics look great I’m going to make it this week. I’ll let you know how it goes.
Arthur in the Garden says
Yummy!
Medha @ Whisk & Shout says
Yum! I can’t get over how creamy this vegan sauce is.
Glitter Coated Lenses says
Everything about this looks absolutely delicious! What does the nutritional yeast do though? Does it add flavor or some kind of texture to the sauce? If you could let me know that would be great! Either way, I’m giving this recipe a try soon!
Greg says
Same question here (rather than a separate post). I would like to make this recipe. What else can I do with the leftover nutritional yeast? Are there other recipes that use it on the site?
Greg says
Sorry for the bother. I looked it up on wiki (http://en.wikipedia.org/wiki/Nutritional_yeast). Seems that it is “…popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese. It can be used in many recipes in place of cheese…” Found a cauliflower “rice” recipe that mentions using it to achieve a “cheese” sauce for the rice. Any other recipe recommendations would be appreciated. Love the blog!
Dale Bernard says
Greg, I was reading this today December 14 , 2015 but I just wanted to say we use the nutritional yeast on our lite buttered popcorn it’s AWESOME ,now we can’t have popcorn with out it !
Teresa says
I work in a grocery store and many people buy it to put on popcorn
Katherine Beaton says
Although I haven’t made it, I’m guessing it’s for both flavor and texture. In my experience, it does thicken sauces. But it’s also DELICIOUS (I make people try it straight all the time, and they always like it!) and there’s a bunch you can do with it–I sometimes even just sprinkle it on top of steamed veggies as a seasoning. Of course, you can also go to a Whole Foods or other store with bulk bins and buy just how much you need.
Yes! Find all of them listed here.
Candice says
Nutritional yeast adds cheese flavor! Personaly for me – it’s a MUST in vegan sauces, especially pasta sauces.
I definitely suggest adding it:)
Yes! It adds a cheesy flavor. It’s optional, but I totally recommend it!
Aidan says
put it on popcorn, with herbs and truffle salt. trust me.
Taylor Thompson says
Nutritional yeast adds a bit of a cheesy flavor which compliments this dish perfectly. It is used also to give the “Vegan Parmesan” it’s cheesy flavor for topping the finished dish with. I would definitely recommend using the nutritional yeast in both instances.
Happy cooking!
Cynthia says
Yumm! In keeping with the gluten free option, I bet this would be delicious with Zucchini pasta.
~C
Definitely!
Claudia @Breakfast Drama Queen says
Oh my, I love love love red pepper pasta sauce! It’s something my (Italian) mom makes really often. So as someone who grew up on pasta sauce, I have to say that this version looks amazing!
Lee says
The photo of the raw pasta….SWOON. This is gorgeous and so easy! PINNING :D
Thanks, Lee!
Odessa says
Are the noodles cooked first or put in raw with the sauce
Cooked first.
Tiffany says
I thought that was a flower until reading your comment. Lol.
Erin says
With another bit of a tweak this could make a tasty hot creamy soup on a cold winter day!
Brilliant idea!
Dietitian Debbie says
Yum! That roasted red pepper sauce sounds perfect for summer! I can’t wait to try it out on some veggie noodles for my low carb BF. :-)
Yay! Let me know how it turns out, Debbie.
jenna & just j.faye says
I love the look of charred red peppers – so beautiful! And this pasta sounds absolutely delicious!
Danielle @ Chits and Chats and Chocolate says
I’ve never used red pepper much, but better late than never, as that looks fantabulous!
Averie @ Averie Cooks says
Nooch + red pepper = can do no wrong! Love that combo for some many vegan recipes! Love this idea, pinned!
Thanks Averie :D
Olga says
Me encantó